Appetizer-Sweet Chicken Bacon Wraps

This is another one that was posted on the chat board that I enjoy. This one was copied from the food network. It looks like a Paula Deen recipe which uses chicken. I think chicken has become one of my favorite meats since I am dieting. So I will try these sweet chicken bacon wraps soon.

Sweet Chicken Bacon Wraps

Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
Preheat oven to 350 degrees F.
Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Dip-Southern Salsa

I just copied this from a chat board. It sounds easy and good. Thought that someone might want to try it today.

SOUTHERN SALSA

2 (15-ounce) cans black-eye peas, rinsed and drained
2 (15-ounce) cans white shoepeg corn, rinsed and drained
1 medium red onion, diced
2 red bell peppers, diced
1/3 cup apple cider vinegar
1/3 cup canola oil
3 to 6 tablespoons granulated sugar
——————————
In a nonreactive bowl or plastic storage container, combinethe peas, corn, red onion and red bell pepper. In a smallmicrowaveable bowl, combine vinegar, oil and sugar. Heat onhigh, removing and stirring every 30 seconds, until sugar isdissolved, 1 to 2 minutes. Pour the liquid over thevegetables, and toss to combine.
Chill at least 1 hour or overnight, stirring occasionally,to allow flavors to blend. Serve with corn chips.
——————————
Per serving: 66 calories (percent of calories from fat, 33),2 grams protein, 10 grams carbohydrates, 2 grams fiber, 3grams fat (trace saturated), no cholesterol, 136 milligramssodium.

Sandwiches-Grilled Tomato, Basil & Goat Cheese

Just saw this on a message board and it really looks great if you are a sancwich person. I know that I am and it looks yummy.

Grilled Tomato, Basil & Goat Cheese Sandwiches

1 small (12 inch) French baguette
2/3 c. extra virgin olive oil
4 cloves minced garlic
1 c. soft goat cheese, brought to room temp
1/2 t. chopped fresh thyme
1/2 teaspoon chopped fresh oregano
2 large plum tomatoes, cored and thinly sliced
3/4 c. pitted & coarsely chopped kalamata olives
3 fresh basil leaves
Vegetable oil, for the grill

1. Use a serrated knife to cut the baguette crosswise into 4 equal pieces. Cut each quarterin half lengthwise to form 8 pieces total.
2. Combine olive oil and garlic in small mixing bowl. Brush the cut sides of the bread with half of the oil mixture.
3. Preheat grill to medium. Oil liberally to prevent sticking. (Or can use a grill pan.)
4. Grill the bread, cut side down, until lightly toasted (about 1 minute).In a small mixing bowl combine the goat cheese, thyme and oregao. Remove the bread from the grill and quickly spread the toasted sides with the cheese mixture. Arrange the tomatoes and olives over the cheese. 5.Drizzle remaining olive oil mixture on top.
6. Return sandwiches to grill, cheese side up. Cook until the botoom sides are toasted, the cheese begins to melt and the tomatoes begin to soften (about 3 minutes).
7. Garnish each sandwich with a basil leaf and serve immediately.

Dessert-Lemonade Pie

Today I discovered this recipe on a teacher's discussion site. It is for lemonade pie and looks easy. It takes very few ingredients and would be a nice treat on a warm day. Take a look and see what you think.

LEMONADE PIE

2 graham cracker pie crusts

2 cans Eagle brand milk

1 11 1/2oz. can frozen lemonade concentrate

2 tubs cool-whip

Allow lemonade to thaw at room temperature.

Mix together Eaglebrand milk, lemonade and cool whip.

Pour into pie crusts and allow to chill before serving.

Dip-Light Spinach Dip

I know that I have posted a spinach dip, but this one is different. It is also from my newspaper. I think I need to get in my recipe drawer and start back posting those again.

LIGHT SPINACH DIP

3 to 4 green onions, with tops

1/2 cup fresh parsley, packed into the cup

1 (10-ounch) package, frozen chopped spinach

8 ounce cream cheese (again, you may use the lower fat version)

3 tablespoons dried, minced onions

1 cup non-fat cottage cheese

4 drops Tabasco hot sauce

1/2 cup low-fat sour cream

1 cup low-fat mayonnaise

1/4 teaspoon black pepper

1/4 cup lemon juice

Chop green onions and parsley finely in food processor. Add spinach which has been slightly thawed, and continue to process until spinach has been finely chopped. Remove from the processor, and place in medium bowl. Without washing bowl, add all the other ingredients, and blend until well-mixed. Mix with spinach and onions. Chill for several hours (or overnight)before serving. Serve with crackers or raw vegetables. This makes about 2 quarts of dip.

Dip-Frances' Crab Dip

This is another recipe from my newspaper. As summer rolls around many will be going to picnics or parties. The following crab dip could be served with crackers or raw vegetables.

FRANCES' CRAB DIP

1 (6 1/2-ounce) can crab (follow directions on can for draining and rinsing crab)

1 (6-ounce) jar seafood cocktail sauce

1 teaspoon prepared horseradish

1(8-ounce) block cream cheese(could use low fat such as Neufchatel)

Mix crab, sauce, and horseradish. Refrigerate several hours, and serve over a block of cream cheese. This can be garnished with fresh parsley, and thin slices of brightly colored bell pepper.

My Thoughts-Exercising

Here I sit to just take a break from exercising. I have exercised 2 hours today and still have 30 minutes to go. Wow, I am exhausted. I know that it is good for me, but so much work for so little results. This two days of exercise and third day of rest is all that is keeping me going. I know that tomorrow is my rest day. Thank goodness! Then it will be right back to two days of exercise and then the day of rest. When I weighed Tuesday, I had only dropped 6 ounces from last week. Maybe I should just be happy that I hadn't gained 6 ounces. I better finish up the 30 minutes and then off to get cleaned up. To think that tomorrow I won't be tied to exercise!!!!!! YEA!

My Thoughts-Added Gadget

Today I found a gadget to add to this blog. In the right column there are coupons to print. Hope there are some you might be able to use. I am looking for coupons all the time. Saving pennies add up for me.

Salad Dressing-Balsamic Vinaigrette

This dressing was also in my newspaper. I am always looking for new recipes and this one would be perfect for a salad.

BALSAMIC VINAIGRETTE

1/4 cup balsamic vinegar

1 tablespoon Dijon mustard

6 tablespoons extra-virgin olive oil

2 tablespoons minced shallot, optional

Salt and pepper to taste

Combine vinegar and mustard in a bowl. Slowly whisk in oil. Add shallot, if using, and salt and pepper to taste. If not using immediately, cover and refrigerate up to five days. Makes about 3/4 cup.

Dessert-Timothy's Almond Cake

Just wanted to share another recipe that was in the newspaper. It looks like it would be very easy.

TIMOTHY'S ALMOND CAKE

1 1/2 cups granulated sugar

3/4 cup melted butter

2 eggs

1 1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 1/2 cup flour

1/4 teaspoon salt

4 to 5 tablespoons sliced almonds, lightly toasted (for topping)

1 tablespoon granulated sugar (as topping)

Grease and flour a 9-inch round cake pan. Preheat oven to 350 degrees. Stir together sugar and melted butter. Beat in eggs with a whisk or hand mixer, stir in vanilla and almond extracts, add flour and salt. Mix well.

Spread batter in pan. Sprinkle with toasted almonds and sugar. Bake abou 30 minutes.

Serves 6 to 8